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White Chicken Enchiladas

Jennie
  • minutes
  • Serves

INGREDIENTS

8

large flour tortillas

1

large box yellow Mexican rice

1 tbsp

. oil (corn (vegetable, or peanut))

1

jalapeno (seeded and finely diced, divided)

1 can

chopped green chiles (divided)

3/4 cup

. whole kernel corn

3/4 cup

. black beans (from can (rinsed & drained))

1 cup

. frozen spinach (thawed)

2 cups

& 1/2 . cooked (shredded chicken)

1/2 tsp

. paprika

1/2 tsp

. salt

1/2 cup

. chicken stock/broth

1/2 cup

. heavy cream

3 tbsp

. butter

2 tbsp

. flour

2 cups

. chicken broth

1 pinch

Mexican oregano

1 pinch

crushed red pepper flakes

1 cup

. sour cream

16 oz

. pepper-jack cheese (grated)

Cilantro (chopped (optional))